Image courtesy of maximumyield.com.
Frank Carrieri and Morgan Mannino were tasked with presenting on the topic of taste and flavor for Professor Metheny’s Food and the Senses course. Instead of doing a video presentation, the two decided to create a podcast. This format allowed them to incorporate sound bites from interviews as well as have a conversational approach to the subject matter.
The casual conversation and interviews helped them convey the complex ideas in a simplified form that others could easily digest, one of their goals for the project. They also used this approach to get others to think about how they experience flavor and taste when they eat and cook.
Birnbaum, Molly. February 14, 2018. Interview by Morgan Mannino. Personal Interview. Boston, MA
Johnson, Carolyn. February 17, 2018. Interview by Frank Carrieri. Personal Interview. Boston, MA
McQuaid, John. 2015. Tasty: The Art and Science of What We Eat. chs 1-4 . New York: Scribner.
Shepherd, Gordon M. 2012. Neurogastronomy: How the Brain Creates Flavor and Why It Matters. Intro, chs 1-4, 13. New York: Columbia University Press.